Northern Spy - New York´s heirloom pie apple is a favorite of many Grandmother´s for creating the best pies. Tart and tangy this apple adds body to any pie. Blend in a pie with Jonagold, Cortland and Crispin a taste to remember.

Empire - Developed in 1966 this popular New York apple is a cross between a McIntosh and a Red Delicious. Ideal or fresh eating and salads the Empire is a tasty blend of sweet and tart.

McIntosh - Discovered in the 1800´s by John McIntosh this is a cross between a Fameuse and a Detroit Red Apple. Grown exceptionally well in New York due to our cool climate the "Mac" has become an extremely popular fresh eating apple that is sweet and juicy with a tart tang.

Macoun - Developed in Geneva, NY in 1923 the Macoun if a blend of McIntosh and Jersey Black Apple. Extra sweet and super-crisp with a mild tart taste. This is the Mill´s customers most popular fresh eating apple!

Crispin - Developed in Japan in the 1930´s this is a cross between a Golden Delicious and an Indo Apple. Sweet, very juicy and super crisp this is a fine choice for eating and baking. It may also be called a Mutsu.Frequently Asked Questions About Apples:

Q: Cider Mill Bill says the apples at the Mill are free?
A: Technically yes, we sell empty apple tote bags ranging in size from ¼ peck to ½ bushel. You may mix and match any of the varieties in the bag – just be sure to fill the bag full, which ever size bag you choose to purchase. No, you can not bring your own bag to fill but we will take 25 cents off your purchase if you re-use one of our bags!

Q: Sometimes I have purchased grocery store apples that have a milky film on them. What is it?
A: The film is food-grade wax that turns white if the apple becomes wet after it is waxed. Fortunately the apples at the Fly Creek Cider Mill have no wax coating!

Q: Sometimes when I eat an apple, the core is surrounded by a sweet, transparent fluid. Is it normal and safe to eat?
A: This is called water-core and it is a result of excess moisture during growth. The water collects towards the center of the apple and it is usually very sweet because it will trap the sugars in the liquid. It is more common in Red Delicious. It is safe and not harmful. Apples with water-core usually will not store well.

Q: I cut open an apple and the core was moldy. Why?
A: It is called moldy core. It is an occasional internal defect that is caused by certain growing conditions that are unpreventable and undetectable until the apple is sliced. Although not harmful, it is unappealing and certainly should not be consumed.

Q: Why are my apples greasy?
A: The greasy feeling is the natural wax on the apple. Some apples, such as Jonagold and Cortland, have more than others. Usually if the apples feel greasy they are over mature and have not been kept in refrigeration.

Q: Why do apples get soft?
A: Apples need to stay in the cold. From the time they are harvested they are under refrigeration. When you purchase apples you should store them in the crisper section of your refrigerator to prevent them from getting soft.